These Halloween witch finger shortbread cookies are filled with a tart-sweet raspberry jam. Not only does it give them a bleeding effect when you bite in, but the cookies come out a lot more moist and flavorful to boot.
These fun and easy vampire mouth cookie sandwiches take their inspiration from s'mores, with a chocolate-graham-cracker mouth, red-dyed frosting gums, mini-marshmallow teeth, and almond-sliver fangs.
Dogs, birds of prey, armloads of white chocolate, and more! We kept extra-busy this week at Serious Eats.
These days, you can find beer pairings for everything from cheeses to Mexican food and beyond. But what about pairing beer with, well, more beer? No, I'm not about flights, I'm talking about blending: one of the easiest and most versatile two-ingredient cocktails you'll ever meet. Here are four fall-friendly combinations to get you started.
If you only know endive as a crunchy, leafy, bitter green, then you've been missing out. Roasted, grilled, or sautéed, the wide-leafed vegetable loses much of its trademark bitterness, allowing its sweet, faintly earthy character to emerge at full force. Here, it's combined with shallots and goat cheese for a rich, buttery quiche-like tart.
Appetizing. It's a word that means many things to many people. Perhaps it evokes a favorite comfort food, a secret family recipe, or a mouthwatering aroma. But for some of us, appetizing is more than an adjective. For some, appetizing is also a noun.
A medley of fresh herbs—basil, thyme, parsley, cilantro, and mint—combines with arugula, grape tomatoes, shredded mozzarella, and two types of olives for a bright, intensely flavorful end-of-summer salad.
Happy Labor Day! 'Tis the season of last hurrahs; a time of, well, not-working, plus barbecues and checkered table cloths, huge hunks of meat and juicy-sweet pies. Surely you're already on your way out the door, but first, allow us to whet that appetite.
A guide to Sichuan cuisine, everything you need to know about keeping bees, and the secret to perfect, Italian-style eggplant parm: see everything you missed this week on Serious Eats.
Stuffed and grilled chicken breast five ways, fresh frozen daiquiris, spicy Cuban-style shrimp soup, and more! See everything we made this week after the jump!
What if Mister Softee could be more than good. What if it could be amazing? What if we all took a collective breath and realized that at the end of the day, ice cream trucks are basically severely underutilized mobile sundae stations? A Dr. Seussian explosion of genius is what. I'm talking sprinkle-packed cones, double-dipped swirls, milkshakes with real banana, and the biggest tower of soft serve your greedy eyes have ever beheld.
Our favorite bites of July, Washington DC's best Ethiopian restaurants, the ins and outs of heirloom tomatoes, everything you need to know about baking with chocolate, and more! Catch up on the week's most popular features after the jump!
An epic week of burger toppings, refreshing non-tomato gazpachos, jam, and more! See all the recipes we made this week on Serious Eats!
like love food? Have strong writing skills? Live in New York City or within commuting distance? Want to work in an unpredictable but always-exciting office where you'll be part of the action from day one? Feel good about eating sandwiches and ice cream all day long? If so, a Serious Eats internship might be for you!
Whether you're a true French patriot or merely a hungry American looking for a decadent meal, we've got the ultimate Bastille Day menu for you. Allons-y, mes amis!
Today in arts and crafts, we'll be making paper cones. Why? Simply because they're a one-material, five-minute DIY tool for piping frostings and melted chocolate. In other words, an incredibly handy, not to mention FUN, tool in any intrepid home cook's arsenal.
We love ourselves a simple cookout with store-bought hot-dogs and beef patties, but when it comes to honoring our country's birthday, we like to go with some time-honored American panache. Not sure where to start? Independence Day may just be mere hours away, but there's more than enough time to cook up a panache-filled storm. We've pulled together dozens—nay, scores!—of our tried-and-true recipes for grilled steak and burgers, homemade hot dogs, veggies, slaws, and classic desserts, plus loads of refreshing drinks to wash it all down.
So quit hanging out around here and head on over to our Fourth of July Entertaining Guide »
Whether your dad is the man who's impossible to please or the guy who thinks you can do no wrong, there's absolutely no doubt that he wants—nay, needs—to eat. So, this Father's Day, let's feed him good. Sure, you can check out what the Serious Eats staff would make our dads, but we've also got a recommendation or two for yours. See them all after the jump!
Eggplant's a mighty versatile vegetable. Not only does it play well with others, but it whips up into creamy dips; adds sweet and smoky flavor to grilled sides; and absorbs braising liquids and marinades for rich, meaty mains. We've pulled together 20 of our favorite eggplant recipes to make the most of summer's bounty.
Don't miss a thing! See all our posts from the week, all in one place.
On a molecular level, all fats are composed of triglycerides—a compound of three fatty acids bound to a molecule of glycerol.
Wait, sorry, did your eyes just glaze over? Yeah, mine too. Let's start over.
The best fast food vanilla milkshake, how to cook hot dogs just right, your ultimate guide to sugars, and more! See everything you missed this week on Serious Eats!
Puff pastry waffles, a chorizo-packed sloppy joe, tequila cocktails, and more! See everything we made this week.
One of the most important things you'll want to consider when picking out a fat is smoke point. But what is it and why does it matter? Here's what you need to know.
Puff pastry. The light, flaky, buttery stuff of apple turnovers, beef Wellington, and, of course, the most epic waffles you'll ever eat. But which pre-made brand yields the best results? We tasted the top two contenders to see how they'd perform.
We have an excellent key lime pie on this site, and a super-easy, sweet and salty icebox lime pie for those pressed for time. This pie is a hybrid of both: a real graham cracker crust filled with sweet-tart condensed milk-flavored custard, but even easier, cooler, and more refreshing than your standard pie.
Skylight One Hanson was brimming with some serious borough pride this weekend at New York Food and Wine Festival's Brooklyn's Backyard event. 28 local chefs turned out to deliver signature bites to the hungry crowd, serving up everything from spicy lemongrass chicken larb to fudgy ice cream sandwiches. Here's our look at some choice bites from the night,=.
If you're a lobster, you should be pretty nervous around this time of year when TastingTable throws its annual Lobster Roll Rumble. Many pounds of lobster were consumed last night—boatloads, in fact, and that really isn't an exaggeration in this case. Lobster shacks and restaurants from across the country participated to show off their versions of the lobster roll. See all 19 that we ate!
When you saw the S'mOreos in our roundup of 14 Things To Make with Oreos, did you think, "Man, if only I could watch an animated gif of a S'mOreos being squished down over and over again for eternity..."? Well, so did we. So did we.